​Fios de Ovos (Letria) is a gastronomic delight introduced by the Portuguese. It is one of the traditional Christmas sweet that is unpopular and slowly disappearing. A coconut and bread sweet accented with candied egg threads, which are known as fios de ovos, letria or angel hair. They are prepared with egg yolks that are drizzled into thin strands in a sugar syrup. When cooked, they turn to a bright gold yellow colour and removed with a slotted spoon. The coconut and bread sweet is prepared in the same syrup which comes together with ease and then topped with the egg threads. An elegant dessert, delightfully delicious with the goodness of coconut, nuts and raisins.

In Portugal and Brazil, fios de ovos are a traditional element in their cuisine. These egg threads are so popular, versatile, a part of their sweet and savoury dishes. They are used as fillings and decorative garnishes for ice-creams, cakes, flans and other desserts. Even served as an accompaniment for turkey, meats and fish. Labour intensive, expensive and readily available at their supermarkets and bakeries.

It is believed that around the 14th or 15th centuries, Portuguese nuns created fios de ovos. At the convents and monasteries, egg whites were used to starch the clothes. Thus, creating a surplus of egg yolks. Between the 16th and 18th centuries, Portuguese explorers took the recipe to Japan and Thailand. In Japan, egg threads are served in the form of dessert rolls and known as egg yolk thin noodles. Source: Wikipedia

Method:Beat egg yolks and strain through a fine strainer. Place in a squeeze bottle or piping bag with a very small hole.

On medium flame, make a thin syrup with sugar and water in a wide skillet. Bring to simmer and reduce heat to low. Slowly drizzle the yolks into the hot syrup in circles or a lacy pattern. Drop only a few strands at a time. When they are fully cooked, about 1 minute, they will turn to a bright gold yellow colour. Remove with a slotted spoon and transfer to a plate. Continue with remaining egg yolks.

Now, add coconut and bread cubes to the remaining sugar syrup. Stir to combine, mixing in cashewnuts, raisins, vanilla extract, ghee and salt. Ensure to breakdown the bread cubes. The mixture will come together in the centre once the syrup is absorbed, about 3 to 5 minutes.

Transfer to a serving platter and smoothen all around with a piece of lightly greased parchment paper. Garnish with egg threads on top along with cherries.

Note:

Cashewnuts can be substituted with blanched almonds, in which case, use almond essence instead of vanilla extract.

Use only the white flesh of the coconut avoiding the brown skin.

The steel skillet used was 10” in diameter.

To obtain thin strands, lightly beat the egg yolks and not till foamy.